Butterflied Chicken with Everything-Spice Smashed Potatoes & Chili-Flecked Yogurt
Hey hey Troop!
This dinner is totally doable for a weeknight and has lots of things going for it:
Everything spice. That stuff we normally have on everything bagels? It’s delicious and, turns out, works well on lots of other stuff. FYI, it's usually a combo of sesame and poppy seeds, dried onion, dried garlic, and salt.
Butterflied chicken. In case you’re confused about what I mean when I say butterflied chicken, it’s a whole chicken from which the backbone and part of the breastbone have been removed. The important thing to know is: the bird lies flat. This means it cooks in half the time and is easier to carve.
Chili-flecked Greek yogurt. Tangy, a little spicy and healthy. Who says we can’t have it all?
I do have some hot tips for cooking this recipe.
When it comes to the chicken, make sure you dry off the skin really well. A dry surface means easier, better browning yielding a more crisp, delicious skin. Also, a big cast iron pan will likely give you the best browning, and transfers right into the oven.
As for the potatoes, make sure the water you cook them in is salty, and that you start with cold water. Technically speaking, “salty like the sea” means about 3% salt so that means, for every one liter of water, you would want about 30 grams of salt. That is roughly two tablespoons of salt for every liter of water. Or you can just dip your finger in and taste how salty the water is. Whatever you feel more comfortable doing. Don’t get baby potatoes that are too small. They should be golf ball sized or slightly bigger so that you can get the most crispy surface area after they’re smashed.
For the spices, I used the everything spice from Trader Joe’s. It’s super delicious. For the chili, you can really use anything- like Aleppo or Urfa- but I used the blend from Other Brother. I’m a big fan.
Lastly, don’t use skim yogurt. Please. That’s ridiculous.
Roasted Butterflied Chicken with Everything Spice Smashed Potatoes & Chili Flecked Yogurt
Serves (up to) 4 people
- 1 whole butterflied chicken, 2-3 lbs
- 2 tbsp grapeseed oil
- Salt and pepper, to taste
- 2 tbsp lemon juice
- 2 cups arugula
- 2 tsp extra virgin olive oil
- 1 cup chili flecked yogurt, see recipe below
- Everything-spice smashed potatoes, see recipe below
- Preheat the oven to 425.
- Get the potato recipe going.
- Dry the chicken off and season liberally with salt and pepper on all sides.
- Heat a cast iron pan or heavy skillet that’s big enough to fit the chicken. Add the grapeseed oil and allow to heat until the oil shimmers and spread easily around the pan.
- Dry the chicken off again, if it needs it, and add the chicken, skin-side down, to the pan. Press down to get it to adhere. If possible, use another heavy pan to weigh down the chicken.
- Allow to cook for 5-10 minutes, rotating the pan every few minutes, until the skin side is well-browned and crisp. Turn over and move entire pan to the oven to finish cooking. Generally speaking, the chicken should take 20-25 minutes to get to an internal temp of 165.
- While the chicken is cooking, smash potatoes and get them into the oven. Then, make the chili flecked yogurt.
- Remove the chicken from the oven and let rest for 10 minutes.
- While chicken is resting, toss potatoes with everything spice. Dress arugula with a little extra virgin olive oil and lemon juice to taste. Drizzle the rest of the lemon juice over the resting chicken.
- Carve the chicken and serve with the arugula, yogurt sauce, and potatoes.
Everything-Spice Smashed Potatoes
- 2 lbs small potatoes
- 2 tbsp olive oil
- 2 tbsp everything spice
- Salt and freshly cracked black pepper, to taste
- Preheat the oven to 425 (or, if you’re doing the chicken, it should already be at 425!) Put a rimmed baking tray in the oven to heat.
- Put the potatoes, whole, into a pot with cold water and make sure they’re covered by at least two inches. Season the water with salt.
- Bring to a simmer and cook until the potatoes are tender and the skin splits a little bit on the sides. They should not be falling apart.
- Drain the potatoes and pull the hot pan out of the oven. Toss the potatoes in the 2 tbsp of olive oil.
- Pour the potatoes onto the pan, being careful to remember that it’s still very hot! Use a potato smasher or the flat end of a measuring cup to carefully flatten each potato. Don’t worry if some of them break up into pieces- those become crispy and delicious.
- Put the pan back into the oven and roast until browned on the bottom side. Depending on your oven, you may need to flip the potatoes to brown them on the other side. (For me, I have to put the whole pan on the bottom of the oven to even get them to brown, and then I flip them and put them back on the bottom to brown on the other side.
- When potatoes are brown and edges are crispy, put them in a large bowl and pour the everything spice over. Toss the potatoes in the everything spice and serve ASAP.
Makes 1 cup
- 1 cup Greek yogurt
- 2 tsp lemon juice
- 1-2 tsp ground chili, like Urfa or Aleppo
- Salt and freshly cracked black pepper, to taste
- Mix everything together and season with salt and pepper. Set aside until ready to use.